Stew recipes are comfort food to the max like this Chicken Gumbo, Crockpot Beef Stew, Chicken Stew, African Peanut Stew, Hungarian Goulash and Chile Colorado.
How to Make Gumbo Video
Chicken Gumbo Ingredients
The list of ingredients for this chicken and sausage gumbo recipe may look lengthy, but please don’t let that scare you away! It’s actually very easy to make, with practically zero chopping – most of the ingredients are simply dumped in to the pot to simmer! Here’s an overview of what you’ll need to make this recipe from scratch (full recipe in the printable recipe card at the bottom of the post):
FOR THE protein:
For the gumbo:
How to Make Chicken Sausage Gumbo
Making gumbo at home is easier than you might think, it’s essentially a one-pot stew after all! Grab a large pot and let’s get cooking with these step by step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Chop the vegetables
You are going to love the shortcut of chopping the holy trinity of veggies in your food processor, it literally takes seconds! If you don’t have a food processor, chop by hand.
Step 2: Sear the chicken
To build the flavor of the gumbo, start by seasoning the chicken thighs with salt and pepper on each side. Sear in sizzling oil in a large Dutch oven until golden on each side, about 3 minutes. Don’t try and flip the chicken if it is sticking, it will naturally release once it’s seared.
Step 3: Cook the Sausage
To drippings, heat another drizzle of oil. Add the sausage and sear each side until browned for yet another layer of flavor. Remove the sausage to a paper-towel lined plate.
Step 4: Thicken the Gumbo with a roux
Roux is the thickening agent in this recipe which also contributes complex, deep, rich toasted nutty flavor. To make, add additional oil to the robust chicken and sausage drippings, followed by the flour and cook for about 20, whisking constantly, until the roux develops a rich dark brown color. The roux browns more quickly than seafood gumbo recipes due to the delicious chicken and sausage drippings.
Step 5: Add a Holy Trinity of Vegetables
The Creole and Cajun holy trinity of vegetables adds aromatic sweetness to the nutty, earthy dish as the vegetables are sautéed, releasing their sugars. Sauté the chopped vegetables until tender, about 5 minutes, in the roux. The recipe won’t look that appetizing at this point, but I promise it’s the start of greatness!
Step 6: Simmer To cook Chicken
The gumbo will simmer three separate times: first, to cook the chicken. Add the seared chicken, tomatoes (if using), chicken bouillon, and all seasonings. Simmer until the the chicken is tender, then remove it to a cutting board to shred.
Step 7: Simmer to Thicken the Gumbo
The second simmer is to thicken the gumbo and concentrate the flavors. As the chicken cools and you work on shredding it, continue simmering the gumbo for another 20 minutes without the lid. It should thicken up beautifully during this time as moisture evaporates.
Step 8: Simmer with chicken and sausage
For the third simmer, the shredded chicken and sausage are added back to the pot. If you would like a thicker gumbo, simmer uncovered, or to maintain the current consistency, simmer covered for about 15 minutes. This brief simmer infuses the chicken and sausage with flavor without drying out the proteins and marries all of the flavors together.
step 9: Add the gumbo filé and shrimp
Remove the pot from the heat and stir in the shrimp, Add the gumbo filé powder, green onions, and chopped parsley. Let the pot stand, covered, for 20 minutes. The residual heat will perfectly cook the shrimp while the filé will both season and thicken the gumbo.
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